I came late to the party of #nationalcookieday – not that I’m very aware of these things but I do have a cookie recipe that my daughter made a few times that is share-worthy. This recipe for Giant Crinkled Chocolate Chip Cookies was adapted by Julia Moskin in @NYTcooking from @SarahKieffer’s recipe.
I must say they are exceptionally pretty and taste rather good too! Happy banging – that’s what makes these cookies beautifully crinkled.
I love quick desserts made with berries and this one is a real winner. The crispy streusel topping gives way to a really moist cake reminiscent of a coffee cake but just so much better. Try this one with a cup of chai (which I’ll be posting next).
My favorite chocolate cake is my mothers but that recipe has its own story and will be saved for another post. This is one of the few other chocolate cakes I make – it has beets in it which makes it super moist and healthy – right?
We visited Lady M’s cake boutique and tried the famous Mille Crêpes Cake and fell in love with it several years ago.
So of course my daughter decided that this was the very cake she wanted for her 12th birthday – and it had to be homemade! Ive been making her this cake ever since!
Luckily I found a recipe in the New York Times dining section and The Smitten Kitchen blog and got to work.
I have to say the cake came out quite spectacularly!
I am telling you right now that this recipe is impossible to replicate.
My mother has always baked the best darned homemade chocolate cake ever and if any professional bakers ever saw how she did it they would keel over die.
She throws in a little of this and a bit of that into the batter as if she were tweaking a chicken curry and yet it works as each time she makes this cake it is simply outstanding.
This past summer after several decades of my life…I am finally attempting to blog her recipe. Beware – the finer the ingredients you use – the more you will fail at this cake. Please us good old supermarket brands – like Cadbury cocoa in India and perhaps nestle in the US. All I can say is good luck!
PS: It helps if your tongue hovers over your upper lip whilst you bake this particular recipe!
I love crumbles! They are easy – always a crowd pleaser and can be made with a myriad of combinations of fruit. Here is one with apples and blueberries that I particularity enjoy making. The recipe is inspired from the Food Network Magazine.
I absolutely love the Italian rainbow cookies! Anything with an almond paste/ marzipan flavor automatically makes it to my it list. That is why I resisted all this time to even try to make these cookies. Finally this past Christmas I broke down and made a batch. Needless to say they were quite fantastic!
Here is the basic recipe I used courtesy Lidia Bastianich for Food Network Magazine. The only thing I added to the recipe was about a teaspoon of almond essence coz I really do love that almond flavor. I also didn’t bother coloring the layers though they do look pretty it is only food coloring after all.
Here is a really easy recipe for a tangy, tart and sweet berry sauce that can be paired with anything from ice-cream to scones or cakes and so on.
These berry crumb bars are a super easy and a delightful dessert that is loved by all. It’s a nice alternative to making cookies and tastes best when served chilled. They can be made a few days and stored in the fridge. This recipe is adapted from AllRecipes.com.
This year my nephew had a soccer themed birthday and this was his cake.
The cake was really effortless – I bought all the trimmings at Party City and guided the kids into decorating. Look at what a spectacular job they did.
The Restaurant Fairy's Kitchen™ 
